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Preparation:
Boil dried aubergines and courgettes Mister
Lupino in water (70%) and vinegar (30%) for 8 minutes; let them drip
and dry with scottex, then chop them.
Light oven at 200° temperature.
Put garlic in a pan with 4 spoons of oil, add tomato pulp, basil,
salt and pepper and cook ten minutes, stirring often.
Put a lot of oil in a frying pan, boil it, and add aubergines and
courgettes and fry them. Drain them.
Put a layer of lasagne in a pirex dish, cover with tomato sauce, mozzarella
cheese and fried vegetables. Keep on with layers, until the end of
the ingredients. End with vegetables and stew them with oregano.
Cook lasagne into oven for 25 minutes. |
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VEGETARIAN
LASAGNE